Crisp Pasta And Goat Cheese Salad Recipe

Step 1

In a pan in hot corn oil, deep-fry the wonton skins, one at a time until crisp, about 15 seconds per side (do not allow oil to smoke). Set aside. In a bowl, thoroughly mix the goat cheese, cream cheese, sour cream, chives, parsley, thyme, garlic, and shallots. Season to taste with the freshly ground pepper. Set aside.

Step 2

TO PREPARE THE DRESSING: In an electric blender, place the mustard, garlic, salt, pepper, and vinegar. With blender running, slowly add the olive oil in a thin, steady stream until mixture is thickened to dressing consistency. Set aside.

Step 3

TO PREPARE THE LETTUCE: Separate the lettuce leaves; then tear each leaf into bite-size pieces. In a large bowl, toss the lettuce and dressing, using just enough of dressing to evenly coat all the pieces. Set aside.

Step 4

TO ASSEMBLE THE EACH SALAD: Spread over one side of each deep-fried wonton skin some of the goat cheese mixture. On 4 plates, place a wonton, cheese- side up. Stack some of the lettuce pieces on the wonton. Top with a second wonton, cheese-side down. Some of the lettuce will spread out onto the plate. Garnish each salad with heart of palm slices and cherry/yellow teardrop tomato halves drizzled with the remaining salad dressing. Makes 4 salads.

Recipe: Chez Nous, 217 S. Avenue G, Humble, TX

Things You'll Need

  • 12 Wonton skins
  • Corn oil, for frying
  • 4oz Goat cheese
  • 1oz Cream cheese
  • 1oz (about 2 Tbsps) sour cream
  • 1tb Chives, chopped
  • 1tb Fresh parsley
  • 1/2ts Fresh thyme leaves
  • 1ts Garlic, chopped
  • 1ts Shallots, chopped
  • Black pepper, freshly ground
  • 4 Hearts of palm, cut into 1/4-in slices
  • 16 Cherry tomatoes or yellow teardrop tomatoes
  • 2tb Dijon mustard
  • 1/2ts Garlic, chopped
  • 1ts Salt
  • 1/3ts White pepper
  • 1tb Red wine vinegar
  • 5tb Olive oil, extra virgin
  • 1 Head Boston lettuce
  • 1 1/4 Head red tip lettuce
  • 1 Belgian endive
  • 1/2 Head radicchio

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